Carrot Top Salad

 

I first came up with and made this dish at Epicurean Harvest Farm in the Blue Mountains, it is quick, simple and full of a wonderful peppery taste.

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE

 

Ingredients

1 medium white radish
1 bunch of carrots (baby)
olive oil
sesame seeds
salt/ pepper
garlic powder
garlic chips
paprika

DIRECTIONS

Use your melon baller to ball out the radish

Prepare your carrot tops by taking most of the leaves off the stalk then finely chop the stalk

In a medium size saucepan heat some olive oil then add the sesame seeds and radish. Add the carrot tops, garlic powder and cook for 3-5 minutes. Remove from heat and place in a bowl. 

Garnish with garlic chips and paprika 

 

Serves 4 TO 5 people • Cooking Time 10 - 20 minutes